Strawberries with lime & long pepper syrup

• limes↗2
• golden caster sugar↗100g g
• medium-sized 'long' peppercorns5

  one crushed and rest left whole (or use 2 tsp crushed black peppercorns)

• ripe strawberry↗450g g

  hulled and halved, or quartered if large

• vanilla or coconut ice cream↗

  to serve

Step-by-step instructions

1. 1

   Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.

2. 2

   Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.